Step 1

Prepare the pie crust for a 7-inch pie pan by combining chilled butter, flour, sugar, and 1 to 2 tablespoons of cold water.

Step 2

Pulse until you get clumps and some sand-like texture.  (Note:  You can use a food processor or do it manually using a fork to mix the ingredients.)

Step 3

Form your melopita dough into a disc and wrap it in plastic.

Step 4

Place in the refrigerator to chill for at least 30 minutes.

Step 5

When the melopita crust dough is almost ready, combine the drained ricotta, eggs, sugar, honey, milk, lemon zest, and a pinch of salt in a medium-sized bowl.

Step 6

Mix until you get a smooth texture.

Step 7

Preheat your oven to 180°C (350°F).

Step 8

Remove the dough from the fridge and unwrap it on a flat surface.

Step 9

Use a rolling pin to roll it into a size that fits the pie pan.

Step 10

Place it on the pan and remove all the extra dough sticking out on the sides.

Step 11

Transfer the cheese and honey filling to the pan.

Step 12

Use an angled spatula to smooth and even the top of your melopita.

Step 13

Place your Greek honey pie in the lower part of the oven for 45 to 50 minutes or until it turns golden.

Step 14

Remove from the oven and sprinkle with cinnamon powder, then set aside to cool.

Step 15

Pour (or drizzle) honey on your melopita when serving --- enjoy!